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Rich Chocolate Gugelhopf- Moelleux
6-8 small 8cm individual Gugelhopf moulds
Lindt Dessert Premium Dark
15-30 minutes
Easy

Rich chocolate cake in the classic shape, finished with a golden touch.

  • 300g Lindt DESSERT Premium Dark
  • 150g Pure cream, 35%
  • 160g Eggs (from about 3 eggs)
  • 100g Brown sugar
  • 50g Plain flour
  • Pinch Fleur de sel sea salt

 

To serve

  • Little chocolate sauce
  • Gold dust coated cocoa nibs
1

Preheat

The oven to 180°C

2

Place

The cream into a small saucepan and gently bring to the boil.

3

Pour

Over the chocolate and create a smooth ganache. Set aside to cool.

4

Mix together

The eggs and the sugar in a bowl.

5

Over a water bath

While whisking, warm the egg sugar mixture until sugar has dissolved and mixture is slightly warm.

6

Take

Mixture off the heat and with a whisk, whip until light.

7

Gently

Fold in the chocolate ganache.

8

Then fold in

The sifted flour and sea salt.

9

Divide mixture

Into greased moulds and bake for 20-30 minutes.
The cake is ready when slightly firm around the edges but soft in the centre.

10

Allow

To cool slightly before removing from the moulds.

11

Serve

With some chocolate sauce and a few sprinkles of cocoa nibs.

DESSERT Premium Dark

DESSERT Premium Dark

Enrich your chocolate creations with the Lindt Dessert Premium Dark Cooking Chocolate. A perfectly balanced dark chocolate for all your recipe needs.